Garlic Dressing:

• 1 tbsp Olive Oil

• 1 tbsp Lemon Juice

• 1 Clove of Garlic, chopped (optional)

• Salt and Black Pepper to taste

Salad:

• 1 cup or more of microgreens of your choice

• 1 halo orange cut into small pieces

• 1/2 avocado cubed

• 1/2 cup of julienned radish

• 1/4 cup walnuts or pecans

Directions:

1. Toss your salad ingredients together.

2. Combine your dressing in a lidded jar and shake well.

3. Dress your salad before serving.

Sesame Dressing:

• 1 tbsp Tahini (sesame paste)

• 2 tbsp Olive Oil

• 2 cloves of Garlic

• 1/2 tbsp dried Oregano

• 1 tbsp Cilantro or Parsley

• 1 tsp Chili Flakes

• 3 tbsp Apple Cider Vinegar

• Salt and Black Pepper to taste

Squash Salad:

• 1 Acorn Squash, diced into bite-size pieces

• 1 tbsp Olive Oil

• 1 tsp Smoked Paprika

• 1/2 cup Pecans

• Salt to taste

• 1/2 cup Microgreens (Mustard or Broccoli are good choices)

Quinoa:

• 1/4 cup Quinoa (red or rainbow quinoa)

• 1/2 cup Water

• 1/4 tsp Salt

Directions:

1. Preheat oven at 425F. Slice acorn to bite size pieces. Acorn's skin get very soft on roasting, so no need to peel the skin. On a baking sheet, drizzle 1 tablespoon oil on squash and toss well, spread squash in a single layer. Season with salt and the paprika. Roast squash, tossing halfway through, until golden and tender, about 25 minutes.

2. To make dressing, combine all dressing ingredients in a food processor jar. Process to your desired consistency.

3. To cook quinoa, rinse quinoa, add to a medium saucepan with salt and 1/2 cup of water, bring to a rolling boil, then reduce heat, cover, and simmer until liquid has been absorbed and quinoa is tender and sprouted, about 15 minutes. Transfer to a bowl, and fluff with a fork. Set aside.

4. Step 2-4 can be finished while squash is roasting. Once squash is tender, transfer it to a salad bowl. Add quinoa, half of the dressing and toss to combine gently. Mix in microgreens and pecans just before serving. Drizzle rest of the dressing on top. Serve immediately or at room temperature!

5. Make Ahead : All components of this salad can be cooked a day before. I roasted squash, made dressing, cooked quinoa at night. In morning, to pack for lunch, I tossed everything in dressing and added micro greens on the side. Roasted squash and dressing can be refrigerated, in separate airtight containers, for up to 2 days.

Ingredients:

• 2 cups Frozen Mixed Berries

• 1 Banana

• 1/2 cup Yogurt

• 1/2 cup Apple Juice

• 2 tbsp Honey

• 1 Box (1oz) of Microgreens

Directions:

Blend and enjoy.

Ingredients:

• 2 Cups Frozen Mango

• 1/2 Cup Milk or Half & Half

• 1/2 Cup Apple Juice

• 2 tbsp Sunflower seeds

• 1 Box (1oz) of Microgreens

Directions:

Blend and enjoy.

Ingredients:

• 1 oz microgreens

• 1 large sprig mint (6-8 leaves)

• 2 cups frozen mango 3

• 1 tbsp lemon juice

• 1 inch piece of fresh ginger root, chopped

• 1 cup milk (or coconut water)

Directions:

Blend and enjoy. Garnish with mint leaves and chia seeds.

Ingredients:

• 1 tbsp Cooking Oil (Peanut Oil)

• 3 Cloves of Garlic, chopped

• 1 tsp Ginger, minced

• 8 oz of Pea Shoot Microgreens

• 1/2 tbsp of Rice Wine (Grape Juice + Vinegar is an okay replacement)

• 1/4 tsp Salt

Directions:

1. Rinse the pea shoots with running water and gently rub with your fingers to remove any dirt. Drain and set aside. Note, it’s OK if the pea shoots are not completely dry.

2. Heat the oil in a wok (or large carbon steel pan, or nonstick pan) over medium-high heat until hot. Add the garlic and ginger. Stir a few times to release the fragrance.

3. Add the snow pea shoots. Fold with your spatula to coat well with oil. Pour in rice wine and sprinkle with salt. Stir a few more times to mix well, until the pea shoots are just withered. The whole process should take a minute or so.

4. Serve Immediately

Ingredients:

• 1 cup wild rice mix

• 1/2 chopped spring onion

• 1/2 TBS chopped flat leaf parsley

• 1/2 TBS chopped coriander

• 1/4 box chopped micro-greens

• 1/2 TBS chopped dill

• 1 small red onion

• 2 TBS olive oil

• 1/4 cup toasted almonds

• 1/4 cup golden raisins

• sea salt, pepper to taste

• juice of a lemon

Directions:

1. Soak the raisins in cold water for several hours, preferably overnight.

2. Cook the rice according to the packaging instructions. Once it's cooked fluff it with the fork and let it cool in a big mixing bowl.

3. At the same time, chop the red onion and fry it in olive oil until golden brown. Scoop it into the mixing bowl with rice.

4. In the same pan toast the raisins.

5. Add them into the bowl with the rest of the ingredients. Mix all the herbs and rice thoroughly, season with sea salt and pepper, add a generous squeeze of lemon.

Ingredients:

• 3 garlic cloves

• 2 tbsps of lemon juice

• 2-4 cups of radish or peashoot microgreens (well packed)

• salt and pepper to taste

• 1/3 cup extra virgin olive oil

• 1/2 cup toasted almonds or pine nuts

• 1/2 cup Parmesan cheese

Directions:

Combine greens, nuts, cheese, lemon juice, garlic, seasoning in food processor. With machine slowly running drizzle olive oil into mix. Continue until mixture is well blended.

Ingredients:

• 1 head broccoli, cut into small florets

• 1 large yellow onion, sliced into wedges

• 4 whole garlic cloves, peeled

• 1 TBS oil

• 1/4 tsp salt

• 4 cups chicken or vegetable broth

• 4 boxes microgreens, plus more for garnish

• 1/2 cup feta cheese, chopped, plus more for garnish

• 1 cup cooked or canned navy beans

• Juice of 1/2 lemon

• 1/2 tsp chili powder (optional)

• 3 TBS unsalted roasted sunflower seeds

Directions:

1. Preheat oven to 425 F and place a rimmed baking sheet in oven as it heats. Toss broccoli, onion, and garlic with oil and salt. Spread out on hot baking sheet and roast until broccoli is darkened in spots, about 25 minutes, stirring once.

2. Place broth, roasted vegetables, microgreens, feta, beans, lemon juice, and chili powder (if using) in blender or food processor container and blend until smooth. Warm soup in saucepan, and thin as needed with additional broth or water.

3. Serve soup garnished with additional microgreens and feta, and sunflower seeds.